HT MC 60mins
4 Hot Poultry
Alcohol Dried Fruit Nuts Main course
large Chicken pieces, halved
x 400g/14oz tinned Mandarin Segments in Syrup
Garlic Clove, crushed
heaped teasp Cornflour
tbsp Soy Sauce
teasp Ground Ginger
Place the Madeira in a bowl, add the sultanas and leave to macerate. Rub the
chicken pieces with salt, pepper and paprika. Drain the mandarins, reserving the
Heat the oil in a frying pan, add the chicken and brown on all sides. Add 120ml/4fl.oz. Of the mandarin juice to the pan
together with the garlic and stock bring to the boil then cover and simmer for
Add the sultanas and Madeira to the chicken and simmer for a further 10 minutes. Remove the chicken pieces to a warmed
serving platter and keep warm.
Mix the cornflour with a little water and stir into the pan. Bring to the boil
then add the soy sauce, ginger and mandarins. Stir in the cream and heat gently
for a few minutes without boiling.
Meanwhile, melt the butter in a small pan, add the almond flakes and cook gently until browned.
To serve - Pour the sauce over the chicken, sprinkle with the almonds and serve immediately.
Chicken Recipes | General Prep & Cooking Times